1-Step 1: Prepare the Chicken Cut the 2 large chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt and pepper to taste, then dredge in flour to give them a light coating. For more details on keeping chicken tender, remember to pound the breasts thin before starting; this helps them cook evenly and stay juicy.

2-Step 2: Cook the Chicken Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until it’s golden brown. Once done, remove the chicken from the pan and set it aside to rest.

3-Step 3: Cook the Mushrooms In the same pan, melt 2 tablespoons of butter and add the 12 ounces of sliced mushrooms along with 1/4 teaspoon of Italian seasoning. Cook until the mushrooms are seared and most of their moisture is gone, which takes a few minutes. Then, remove the mushrooms from the pan to prepare for the sauce.

4-Step 4: Make the Sauce Add 3 cloves of minced garlic, 1/2 cup chicken broth, 1/2 teaspoon lemon juice, and 1/2 teaspoon Dijon mustard to the pan. Stir everything together and let it simmer for 3-4 minutes until the liquid reduces by half. For a twist, you can substitute the chicken broth with dry white wine if you have it on hand.

5-Step 5: Finish and Combine Stir in 1 cup of heavy or whipping cream, then return the chicken and mushrooms to the pan. Cook for another 5 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens nicely. Season with more salt and pepper as needed before serving hot.